Fast Food: 15-Minute Fajitas

My FAVORITE meal when we go out to eat is Fajitas! How can you go wrong with steak (I usually get both chicken and steak), veggies, guacamole, sour cream and cheese! Of course I pass on the corn chips and tortillas but you don’t need those things when you have all of this goodness on a plate! I could eat fajitas every night and since I have started making them at home a few weeks ago, I have eaten them a few times a week and they make GREAT leftovers!! 😀

This recipe is really easy and can come together in less than 15 minutes! All you need to do is cut your meat and veggies the night before and store them in the fridge (separate containers). When when you are ready to eat, everything is ready!

Cast Iron LOVE

I LOVE my cast iron pans! They hold heat well, are easy to clean and won’t burn up when you leave them unattended (the last one is the most important for me)! Using a cast iron pan to make fajitas allows the meat and veggies to get a nice caramelization which is extra yummy!

You don’t have to purchase new cast iron. Consider looking at yard sales or Thrift Shops for great deals on these timeless pieces. Even if it is rusted and pitted, you can have it working good as new with just a few easy steps! Check out this awesome how-to video to clean your rusty cast iron with a little salt, potato and vinegar! COOL!

So you can see, cast iron is not only versatile but it will also last forever if taken proper care of.

Check out these pieces that my friend Lisa is “refurbishing”!

How often do you use your cast iron cookware??

The Recipe

Traditional fajitas are made from skirt steak. I did not have skirt steak so I used sirloin steak. As long as you are cutting the steak against the grain before cooking, the fajitas will be tender.

The Veggies

Use whatever vegetables you like or have. I love bell pepper, onions, zucchini and even tomatoes in my fajitas. You could even use fresh green beans, asparagus, squash or even thinly sliced cabbage. The high heat will caramelize and cook the veggies pretty fast and will really transform and elevate their flavors.

The Fixings

I can just eat the meat and veggies but I LOVE fajitas served with guacamole, sour cream and cheese. If you have a chip lover in your house, consider making these yummy and CRUNCHY chips!

**Traditionally, Skirt or Flank Steak is used. If using either of these cuts, be sure to cut the meat against the grain. Chicken can also be used.

Instructions

Blend the Cajun and Taco Seasoning together and set aside. Sprinkle about 1 tbsp. of seasoning blend over slice meat. Place meat in zip top bag or storage container. Pour lime juice over meat. Let marinate as little as 15 minutes or as much as overnight.

When ready to prepare, heat large cast iron skillet (or large heavy bottomed pan) over medium-high heat. Add 2 tbsp. of butter (or other fat) to pan. Once pan and butter is hot, add marinated meat to pan in one layer. (If using a smaller pan, you may want to do this in 2 batches). Allow meat to sear for about 90 seconds on one side and then flip meat and cook meat for another 60-90 seconds or until meat has a nice sear. Cook meat to your desired doneness. Taste meat for seasoning and adjust if needed. As soon as meat is done, remove from pan and set a side.

Add the remaining 2 tbsp. of butter to the same pan and then add remaining veggies and garlic. Season with 1-2 tsp. of remaining seasoning blend. Cook on high heat for 5-8 minutes, stirring occasionally. Allow the veggies to brown and caramelize. Cook the veggies to the doneness you like (less time for more crunchy veggies and more for softer veggies). I usually turn off the heat after I get a sear on the vegetables and cover the pan with a lid and allow the steam to finish coking the vegetables (this can take 5-10 minutes). Taste veggies for seasoning and add more if needed. Add meat back to pan and squeeze the juice of half a lime over the meat and veggies.

Nutrition: I have not included nutritional information for this reciep because it will vary GREATLY based on the type of meats used. If you would like to check the nutrition, you can use this site and enter in the ingredients.

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Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.

Happy Cookin’!

Melissa

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About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

Comments

I use my. Sat iron fry pan every day! Always for breakfast and then usually for dinner. Sometimes even for lunch depending! We just leave it on the stove top and if for some reason we are not using it or want to quickly hide it, we slide it in the oven. I also have a Dutch oven that we use when we go camping over the campfire. Next looking to buy the scone pan you are using! Now to the fajitas. You say to. Yet the meat against the grain to insure it is tender. I have always had trouble figuring which way the grain goes in meat! I work with fabric all the time and know that grain, but for some reason, I just can’t figure the grain with meat. I would love to see a video to better understand that, or some tips on how to figure it out. Help please?

Effie, sorry for just seeing your comment. Typically, if using a steak, it has already been cut against the grain (if that makes sense). When cutting against the grain, you want to cut perpendicular to the protein fibers, thus making the fibers shorter and more tender. I hope this helps!

I use my cast iron everyday and have for years. My skillets were my great-great grandmothers so they mean a lot to me. I have a lodge wok so use that for things like fajitas and stir fry’s. I use the cookware both at home and camping.